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2016 Clos des Fous Cauquenina: Cauquenes, Chile


Tasting Notes

This blend from Maule show notes of leather, cassis, black tar, blackberry, crushed walnuts, and a hint of Eucalyptus on the nose. Fig and blueberry syrup on the palate with hints of powdered sugar and some spice. This wine has depth and layers that continue on to an extremely long finish. Delectable AND under $20! What's not to love?!

Winery Details

Clos des Fous was founded in 2008 by Pedro Parra, Francois Massoc, Paco Leyton and Albert Cussen. The four friends were tired of hearing that Chilean wine was all boring, industrial, green and overripe so they set out in search of the Dark Side of the Moon. Francois and Pedro are longtime friends, akin to brothers, and both have spent much time abroad making wine and working vineyards in Europe. Pedro Parra has a Masters degree in precision agriculture and a Ph.D. for his work with terroir. Pedro currently consults as a terroir specialist around the globe in Argentina, Oregon, Italy, France, Spain, Georgia, Croatia and beyond working with world renowned vignerons like Jean Marc Roulot.

The Clos des Fous philosophy is to produce wines with tension from grapes grown in extreme terroir with minimal intervention in the winery. Clos des Fous owns and manages vineyards in Malleco, Guarilihue, Alto Cahapoal and Western Aconcagua. They produce a variety of wines and work with multiple iterations of Pinot Noir, Cinsault, Pais, Cabernet Sauvignon, Chardonnay and Riesling at their winery in Cauquenes, Maule. Clos des Fous is one of Chile’s most innovative, inspiring and authentic wineries producing some of the most exciting wines in South America.

Wine Summary

Winery/Producer: Clos des Fous

Grape(s): Carignan 33%, Pais 22%, Portugais Bleu 12%, Petite Sirah 12%, Syrah 10%, Malbec 6%, Cinsault 5%

Style: Red, dry

Origin: Cauquenes, Maule Valley, Central Valley, Chile

Vinification: Sustainable farming practices. The grapes are conventionally harvested. Fermented with select yeasts in both stainless steel tanks and concrete vats.

Aging: Aged in stainless steel tanks and concrete vats, and on the lees for 12 months.

% ABV: 14%